- 1 1/2 pounds lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, cut into 3/4-inch pieces
- 2 cloves garlic, minced
- 3/4 teaspoon salt, or to taste
- 3/4 teaspoon ground black pepper
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 7 tablespoons chili powder, mild
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon hot pepper sauce
- 2 (15-ounce) cans red kidney beans, drained
- 1 (14.5-ounce) can diced tomatoes
- 1 (10.75-ounce) can condensed tomato soup
- 1/2 can beer
- 3 tablespoons ground cumin
- 1 tablespoon Worcestershire sauce
- Sauté hamburger (low to medium heat) in cooking oil with onion, garlic, salt and pepper in a large pot. Separate hamburger into coarse pieces during cooking process. There should not be any great amount of excess fat. If there is, drain most of it off.
- After the hamburger is sautéed add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to sauté on a low to medium heat for 2 minutes mixing ingredients.
- The idea is to thoroughly flavor the meat with the spices, without 'frying' the beef which makes it somewhat tough. After 2 minutes, the bell pepper should be losing its dark green color - now is the time to add the remainder of the ingredients and gently bring it all to a simmering boil.
- Reduce heat to low and allow to simmer for 15 minutes. Turn off all heat and allow to cool - this will let the beans absorb the juices and improves the overall flavor tremendously.
- Reheat when you are ready to eat, adding more chili powder and/or salt and pepper to taste. Serve with grated cheddar cheese or chopped onions if desired. I generally let it refrigerate over night and eat it the next day --- hence Chili Tomorrow